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Instant Pot Beef Bourguignon

This Instant Pot Beef Bourguignon is my modern version of the classic French-inspired beef stew. This rich stew is cooked in the Instant Pot multicooker to cut cooking time in half, while achieving the splendid results of tender, juicy beef. The meat simmers in a savory tomato sauce enhanced with red wine and seasonings. This was inspired by Tim Quirino and is an Asian in America recipe by Elizabeth Ann Quirino. Serves 4.
Cook Time1 hr 16 mins
Total Time1 hr 16 mins
Course: Dinner, Lunch, Main Course
Cuisine: Asian, Filipino
Keyword: Instant Pot Beef Bourguignon
Servings: 4 people
Calories: 377kcal
Author: Asian in America - Elizabeth Ann Quirino


  • Instant Pot multicooker - 6 quarts or 8 quarts.


  • 5 slices bacon, chopped
  • 1 Tablespoon vegetable oil
  • 2 pounds beef cubes for stew; beef chuck
  • 2 pounds beef short ribs
  • 2 teaspoons Worcestershire sauce
  • 1 whole white or yellow onion, chopped
  • 4 cloves garlic, minced
  • ½ cup red wine
  • 2 cups broth
  • 1 can (8 oz.) tomato sauce
  • ½ cup tomato paste
  • 2 whole potatoes, peeled, quartered
  • 2 whole carrots,. peeled, sliced
  • ½ Tablespoon dried thyme
  • 1 pinch salt
  • ½ teaspoon ground black pepper
  • 1 Tablespoon chopped fresh parsley, for garnish

For serving:

  • steamed rice
  • mashed potatoes
  • salad greens


To cook in the Instant Pot

  • Click Saute button on keypad.
    When inside pot is hot enough after 1 to 2 minutes, add the chopped bacon.
    Sear the bacon for about 4 minutes. Set bacon aside on parchment paper.
    Fat will render from the bacon. Remove part of the bacon fat (discard unused) and leave only 1 tablespoon.
  • Add the tablespoon of vegetable oil.
    Add the beef cubes and pieces. While beef is braising, sprinkle Worcestershire sauce over beef.
    Rotate the beef pieces with a long pair of tongs. Do this for about 5 to 6 minutes so the beef browns evenly.
  • Saute the onions and garlic for about 2 minutes.
    Pour the wine and broth. Simmer fo 5 minutes so that the alchohol smell dissipates.
  • Pour the tomato sauce and tomato paste. Stir to combine with the rest of the ingredients.
  • Add carrots and potatoes. Return the crumbled bacon.
    Sprinkle the thyme, salt and black pepper.
  • Click Cancel to turn off Saute function.
  • Close and lock the lid. Set valve to sealing.
    Click Manual/ High Pressure/ Beef/Meats and set cooking time for 50 minutes.
  • When timer buzzes to announce cooking is done, do a quick release.
    Unlock and open the lid carefully. Place the lid in a dry surface of the counter.
  • In a small bowl, combine the flour and 1/2 cup of the broth from the stew. Using a spoon, blend flour + broth well till there are no more lumps.
    Return the flour+broth mixture to the simmering Beef Bourguignon.
    Stir with a spoon to combine. Close and lock the lid.
    Click Keep Warm for the residual heat to thicken the broth.
    Click Cancel to turn off the Instant Pot.
  • Garnish with fresh parsley. Serve warm with rice, sides of mashed potatoes and salad greens.

Notes on the Instant Pot

  • It takes about 17 minutes for the Instant Pot to preheat before cooking time begins.
    For safety, use accessories recommended for the Instant Pot or multicookers. For more information, please read the product manual.
    Instant Pot is the brand name of a multicooker that cooks in high and low pressure.
    Disclosure: This is not an ad. I was not paid to mention or endorse the brand. My opinions are my own.


Calories: 377kcal | Carbohydrates: 9g | Protein: 33g | Fat: 21g | Saturated Fat: 10g | Cholesterol: 98mg | Sodium: 849mg | Potassium: 961mg | Fiber: 2g | Sugar: 5g | Vitamin A: 769IU | Vitamin C: 7mg | Calcium: 34mg | Iron: 5mg